Name: Grilled Shrimp and Quinoa Salad with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz Raw Shrimp, peeled and deveined; 1/2 cup Cooked Quinoa; 1 small Zucchini, diced; 1/2 Red Bell Pepper, diced; 2 tbsp Red Onion, minced; 1.5 tsp Extra Virgin Olive Oil; 1 tbsp Fresh Lemon Juice; 1/2 tsp Dried Oregano; Salt and Black Pepper to taste

Grilled Shrimp and Quinoa Salad with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Grilled Shrimp and Quinoa Salad with Roasted Vegetables

Zesty grilled shrimp and roasted Mediterranean vegetables tossed with fluffy quinoa and lemon, finished with a handful of fresh, fragrant herbs.

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NUTRITION

Protein

37.6g

Fat

12.1g

Carbs

32.1g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Raw Shrimp, peeled and deveined

1/2 cup Cooked Quinoa

1 small Zucchini, diced

1/2 Red Bell Pepper, diced

2 tbsp Red Onion, minced

1.5 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

1/2 tsp Dried Oregano

Salt and Black Pepper to taste

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PREPARATION

1
Preheat your oven to 400°F and lightly grease a baking sheet.
2
Toss the diced zucchini, bell pepper, and red onion with half of the olive oil, dried oregano, salt, and pepper.
3
Spread the vegetables on the baking sheet and roast for 15-18 minutes until tender and slightly caramelized.
4
While vegetables roast, season the shrimp with a pinch of salt and pepper.
5
Heat a grill pan or non-stick skillet over medium-high heat and grill the shrimp for 2-3 minutes per side until pink and opaque.
6
In a large mixing bowl, combine the cooked quinoa, roasted vegetables, and grilled shrimp.
7
Drizzle the remaining olive oil and fresh lemon juice over the salad and toss gently to combine.
8
Serve immediately while warm or refrigerate to enjoy as a chilled grain salad.